a reply to: Flyingclaydisk
Meathead's Mouthwatering Hawaiian Chicken..
This is my signature dish perfected over many years of dedication and patience..
5 large red onions
5lbs raw chicken tenders
5 cloves garlic
2 red peppers
2 bell peppers
1 yellow pepper
1 cubenelle pepper
Paprika to taste
2 whole cinnamon sticks
1 bay leaf
1 Canned peach wedges in heavy syrup
1 Canned pineapple tidbits in heavy syrup
1 Canned mandarin oranges in light syrup
1 fresh lemon or lemon juice
3 bottles of lawry's Hawaiian 30 minute marinade
3 bags of egg noodles
Olive oil or vegetable oil your choice..
I'm an Olive oil guy..
This lasts three people 4 nights..Serves 12 easily.. generally we only cook 1 bag of egg noodles a night because they are better fresh but if you are
serving all at once I'd say 3 bags of noodles..
It's a 2 day prep and cook on the third..
Slice all peppers into ¾ inch slices lengthwise then cut the lengths in half.
Slice 4 large onions in half then into 1/3 rd inch wedges lengthwise.
Mix with peppers in large container or large Ziploc bag and add 2 bottles of marinade..
Marinade for two days in the fridge..
Rinse chicken tenders
Grab a fork and stab every single tender up and down , then flip and stab each tender again.. we want max perforations..
Put chicken in container with last bottle of marinade..Mix well..And add to fridge..
Time to cook..
Slice garlic as thin as possible and the same with your remaining onion.
Take half of that ( remaining onion and garlic)
Lightly sautee them in oil do not burn.then add chicken tenders.And sprinkle paprika. cook chicken until you can chop the tenders into bite size
piece's with a non edged spatula..
DISCARD EXCESS MARINADE USED ON CHICKEN
Take cooked chicken and set aside covered..it'll stay warm ..we don't want to over cook it..ewe dry.. gross
So now we are ready to do the vegetables..in the same pan,
Add the other half of your thinly sliced garlic and onions and more oil..
Lightly sautee, when they start to break down, add your marinated onions and peppers. And ADD ALL the EXCESS marinade.it's fine I promise as long as
it's from the veggies..
Add 1 whole bay leaf and two whole sticks of cinnamon.
Let simmer with no lid until the peppers are soft enough to break with a non edged spatula..
Add equal parts pineapple and peach heavy syrup to same pan to taste..I use about a quarter cup of each...And 2 tablespoons fresh lemon juice stir
Cook down uncovered on low heat and continue to stir adding ALL of the light syrup from the mandarin Oranges.
from here on out you have to watch the heat and stir stir stir. It's all cooked by now just Low heat and incorperate
add pineapple tidbits and peach wedges and mandarins oranges.
Add cooked chicken back to pan bring to simmer mixing well stir stir stir..
Slice apples leaving the skin on into wedges 1/2 inch wide and then cut them in half.. (we don't want these to turn to mush leaving the skin on helps
them stay together..we add these last..Let simmer on low heat with lid on for 2 to three minutes) when the apples are soft it is done..
Serve over bed of egg noodles...
Spoon sauce liberally!